Saturday Recipe: Creamy Cauliflower Soup

Okay, so maybe I’m a little soup obsessed, but to me, warm, velvety cauliflower just takes me back to comfort food and simpler times. And this winter goodie is no exception! This is one was served to me by my friends Gabrielle Vinden and Megan Garner. It’s so simple but so rich and creamy it’s sure to sooth and nourish even after the most stressful uni day. Cauliflower is super cheap and makes enough soup to store for lunch and dinner throughout the week. There are also many unbeknown health facts hidden in the cauliflower patch. Cauliflowers are actually a rich source of many vitamins and minerals including vitamin C to keep away nasty winter flus. Not to mention vitamin K, protein, thiamin, riboflavin, niacin, magnesium, phosphorus, vitamin B6, folate, pantothenic acid, potassium, manganese, and finally B12, known to support healthy brain function. Cauliflowers help detox the body from toxins built up by stress and late nights at Customs, contains fibre to aid digestive health, and also has a wealth of anti-inflammatory nutrients to help keep inflammation that hinders the body in check and your body humming along in peak capacity. Because let’s face it, you can never have too much soup!

Ingredients: makes ≈3 L

2 cloves garlic, minced

2 leeks, chopped

1 head of cauliflower, chopped

3 low sodium vegetable stock cubes

Serve with

½ cup of quinoa, cooked as per packed instruction.

Sprinkle of nutmeg

Method:

1. Put the garlic & leeks in a large pot with ¼ cup of water, cook for about 3 minutes on medium until leeks are soft.

2. Add the head of cauliflower, 7 cups of water and the low sodium vegetable stock cubes. Bring to a simmer and cook for 20 minutes.

3. Let cool and blend.

4. Serve with 1/2-3/4 cup of cooked quinoa & sprinkle with nutmeg.

Try cold for a different flavor. Also try roasting a whole garlic for 20minutes on 180 degrees and then squeeze 1-2 cloves into your bowl of soup for an extra wallop of yum!